It’s been quite a while since we’ve had a Mixing Bowl post (sorry about that!), so I’m super excited about today’s recipe and I’m especially thrilled that it’s from Pigeon Post! Created by Studio Tipi founders Keith-yin Sun and Judi Chan, Pigeon Post is inspired by both folk art and mid-century design. They produce utterly original work that is both classic and modern at the same time (with a touch of whimsy thrown in for good measure)! There is quality of surreal familiarity in their illustrations that I adore, so, of course, I was really glad that they agreed to share a wonderful seasonal recipe with us this month!
From Pigeon Post: We love cakes. And as the cold winter starts to set in nothing beats a freshly baked, nicely spiced, traditionally flavoured good old slice of cake. This recipe from Nigel Slate, one of our favourite food writers, is not only simple and easy to follow, but it never fails to deliver amazing results.
I love too many of their illustrations to include them all here, so I’ll just send you to their Web site so you can check out the full collection, including their collaborations with the Art Gallery of Alberta. You can also click here to visit their Etsy store. Dessertgirl readers can get an extra 10% off at the Pigeon Post shop by entering the discount code HOHOHO2010 at checkout (valid until December 17th).
You can find the complete recipe after the jump. Happy baking!
English Apple Cake from Nigel Slater’s The Kitchen Diaries
If you need help converting the measurements, click here for a nifty conversion calculator.
130g brown sugar
3-4 medium apples
juice of half a lemon or lime
1/2 tsp ground cinnamon
2 tbsp brown sugar
1 tsp baking powder
*best, of course, to use all organic and/or locally produced ingredients
Set the oven at 180 °C/Gas 4. Line the base of a square 24cm cake tin, about 6cm deep, with a piece of baking parchment.
Put the butter and caster sugar into a food mixer and beat till light and fluffy. Whilst this is happening, cut the apples into small chunks, removing the cores as you go and dropping the fruit into a bowl with the juice of the half lemon. Toss the apples with the cinnamon and brown sugar.
Break the eggs, beat them with a fork, then gradually add them to the butter and sugar. Sift the flour and baking powder together and fold them gently into the mixture. Scrape into the lined cake tin.
Put the spiced apples on top of the cake mixture, then scatter with the breadcrumbs and, if you wish, a little more brown sugar.
Bake for fifty-five minutes to an hour. The edges should be browning nicely and the centre firm.
Leave to cool for ten minutes or so before turning out. Eat warm.